4 Boneless Chicken Breasts
¼ Cup All-purpose Flour
½ Teaspoon Salt
¼ Tablespoon Ground Black Pepper
½ Teaspoon Dried Oregano
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 Cup Sliced Fresh Mushrooms
2/3 Cup (sweet) Marsala Wine
¼ Cup White Cooking Sherry
With Kitchen Mallet, Pound Chicken Breasts Until Flat And Thin. Set Aside.
In A Shallow Dish Mix Together Flour, Salt, Pepper And Oregano. Dredge Chicken In Flour Mixture.
Heat Oil And Butter In A Large Skillet Until Hot; Cook Chicken In Batches Until Golden Browned On Each Side, About 2 Minutes Per Side. Transfer To Serving Platter And Keep Warm.
Add Mushrooms To Same Skillet And Cook For 2 Minutes, Stirring. Add Wine And Sherry, Stirring Up Browned Bits, And Reduce Volume By Half. Pour Sauce Of Chicken Cutlets And Serve.
Makes 4 Servings.
You can serve with your family and friends.